Transform boring mashed potatoes into a Fall inspired sweet and savory dish! Mash in a can of pumpkin puree to your potatoes (or sweet potatoes). Drizzle with maple syrup just before serving. There’s a secret ingredient in this Pumpkin Mashed Potatoes recipe that will add incredible savoriness and depth of flavor.

I don’t cook with canned pumpkin nearly enough, it seems most cooks only use it for making pumpkin pie, but since I’m not a pumpkin-pie-kinda-gal (not everyone is, right?) the canned pumpkin rarely ever makes it into my cart.

Well, 2 weeks ago, it finally did. I dared myself to make something with it – and if you can just imagine me at the grocery store, pacing around and around with a can of pumpkin in my hand, mumbling to myself (…I just dare you, Jaden, double-dare!), you’ve got the right mental picture.

I read somewhere recently (I know, so very specific, right?) – I just don’t exactly remember where – but somewhere out there in the internets about people who don’t like to mess with mashed potatoes. No shaved parmesan, no truffle oil, no stir-ins or sprinkle-ons. Just plain ‘ol mashed potatoes…..which is TOTALLY fine by me, but potatoes deserve to have a little fun too, right?

I settled on pairing pumpkin with mashed potatoes and added ground ginger, cinnamon, nutmeg and clove. Of course, butter and a bit of heavy cream as well. Kelly and I tasted the pumpkin mashed potatoes and decided that it needed more.

We added maple syrup for a tiny hit of sweetness. But the flavor was still flat. Normally, that means it’s missing “umami” – and when cooking Asian dishes, I reach for soy sauce, fish sauce or miso paste. For non-Asian dishes, Worcestershire sauce, anchovy paste or demi-glace.

Directions:

1. Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until you can easily pierce with a fork. Make sure when you cook the potatoes, that the water is a very low boil (a bubble burp every couple of seconds) - a big, rolling boil will make your potatoes mushy. Drain water.

2. Mash the potatoes. Mash and stir in the remaining ingredients to the mashed potatoes until smooth. Taste and adjust seasonings if needed. Drizzle with a bit more maple syrup just before serving.

]]>http://steamykitchen.com/23787-pumpkin-mashed-potatoes-recipe.html/feed441-Step, Fail Proof Prime Rib Roast Recipe on the Rotisseriehttp://steamykitchen.com/38718-one-step-fail-proof-prime-rib-roast-recipe-on-rotisserie.html
http://steamykitchen.com/38718-one-step-fail-proof-prime-rib-roast-recipe-on-rotisserie.html#commentsWed, 10 Dec 2014 14:40:18 +0000http://steamykitchen.com/?p=38718Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, […]

Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 tongs to lift, rotate and hold the roast. Then transfer the burning-hot seared hunk into a roasting pan (without dropping it) to slow-roast in the oven. While the recipe produces my perfect, steakhouse-quality Prime Rib Roast, it is a multi-step process.

But I now rely on my 1-Step, Fail Proof Prime Rib Roast Recipe, which produces even BETTER results than anything I’ve ever tried.

The solution is to use a rotisserie. We’ve had this Ronco bad boy for about four years. It gets used more often than my oven, because it’s easy to clean, easy to operate (just turn the timer knob) and provides excellent results 100% of the time.

Rotisserie for Prime Rib???

Most people associate rotisserie for chickens, but we use it for lamb roasts, pork tenderloin and prime rib roasts too.

The rotisserie’s turning mechanism ensures the prime rib roast recipe cooks evenly and has a nice crust on all sides, while keeping the center medium to medium-rare. With a built-in timer that automatically shuts off the oven, you are guaranteed perfect prime rib. The timing is based on the weight of the prime rib.

Standing Prime Rib Roast

What is a rib roast, a.k.a. Standing Rib Roast a.k.a. Prime Rib? It’s basically the same cut as a rib eye steak. But instead of cutting individual steaks, the meat is left uncut and often tied to keep its nice shape during cooking.

This one is from the fine folks at Lobel’s in New York. For the past 60 years, five generations of the Lobel family have run the most well-known meat market in New York. They ship their exceptional meats nationwide. This is a USDA Prime Dry Aged Rib Roast (they also have Wagyu Prime Dry Aged Rib Roast.) But no need to get all fancy if you don’t want to. Just a nice hunk of rib roast with good marbling. Most rib-eyes have that nice band of fat around what I call the “collar” of the ribeye, which is my #2 favorite part of a ribeye. My #1 favorite part is the BONE (hey, I’m Asian. I like to gnaw and nibble all that juicy meat on the bones to the dismay of my dogs!)

1-Step, Fail Proof Prime Rib Roast Recipe on Rotisserie

Servings: 6

Prep Time:10 minutes

Cook Time:varies

A 4-pound roast (with 3 bones) will feed 6 people. Purchase whatever size roast you need, adjust cooking time based on size. Please read the instructions that comes with your rotisserie on how to load the rib roast and cooking times. Our rotisserie instructions were 16-18 minutes per pound.

Directions:

Season the rib roast generously on all sides. Load the rib roast onto the rotisserie, with spikes between the bones.

Scatter the carrots, celery, onion and thyme in the roasting tray. Insert roasting tray into rotisserie.

Set rotisserie to cook according to manufacturer's instructions. Please read the manual and find cooking time chart, as your machine may be different from mine.

When done, let roast rest while you make the Red Wine Au Jus. Pour the contents of the roasting pan into a medium saucepan set on medium-high heat. Add the red wine and beef broth. Simmer on low for 8 minutes, uncovered. Strain and serve with the Prime Rib Roast.

To carve the Prime Rib Roast, first, cut off the bones. Cut each bone apart. Then slice the rib roast into desired thickness.

]]>http://steamykitchen.com/38718-one-step-fail-proof-prime-rib-roast-recipe-on-rotisserie.html/feed23Ruth’s Chris Sweet Potato Casserole Recipehttp://steamykitchen.com/38468-ruths-chris-sweet-potato-casserole-recipe.html
http://steamykitchen.com/38468-ruths-chris-sweet-potato-casserole-recipe.html#commentsSun, 30 Nov 2014 18:51:49 +0000http://steamykitchen.com/?p=38468Years ago, we dined at Ruth’s Chris Steakhouse in Sarasota. The kids were itty bitty, but they got dressed up with fancy new clothes. The special occassion, none, other than my in-laws were visiting from Clarence, New York for the holidays. My late father-in-law, George, was a lover of steak. Super-seared, almost burnt on the […]

Years ago, we dined at Ruth’s Chris Steakhouse in Sarasota. The kids were itty bitty, but they got dressed up with fancy new clothes. The special occassion, none, other than my in-laws were visiting from Clarence, New York for the holidays.

My late father-in-law, George, was a lover of steak. Super-seared, almost burnt on the outside, but red-rare on the inside. If it wasn’t cold and moo-ing in the middle, it wasn’t cooked right.

In Sarasota, there were only two restaurants that knew how to do steak “George’s way” and wouldn’t give a fuss if he sent it back: Ruth’s Chris and Flemings.

We each ordered our favorites: my husband and mother-in-law love the delicate filet mignon. I can go to any steakhouse, and without even cracking open the menu, just call for a rib-eye, medium-rare

The kids just poached off everyone’s plates, except for George a.k.a.”Papa’s,” as their little nubby teeth couldn’t chew rare cow.

The one dish we all agreed on was the Ruth’s Chris Sweet Potato Casserole, a creamy-sweet dish served individual ramekins, topped with a crunchy, brown-sugar and pecan crust.

This will be our second Christmas without “Papa.” We will enjoy a charred-on-the-outside steak in his honor (but medium-rare for us) and this Ruth’s Chris Sweet Potato Casserole.

We’ll dine together and remember Papa, fondly. Scott will tell stories of how Papa would rig his BBQ grill at home to produce exactly the steak he liked.

And perhaps, in heaven, there are angels who grill Papa’s steaks perfectly, every time.

The two distinct textures of this Sweet Potato Casserole go so well together that we decided to go a little overboard on the topping so that each bite of mashed sweet potato could be accompanied by a generous scoop of the crunchy, sweet, nutty topping.

Right before publishing this post, I went to my computer to see if I could possibly find a photo of that night at Ruth’s Chris, out of the 32,051 photos in my archive (life of a food blogger.)

Within seconds, I spotted the photo. From 2007, after our amazing dinner, waiting for the valet in front of Ruth’s Chris Steakhouse. By this time, the kids had enough of good behavior. They were DONE! 🙂

How to make Ruth’s Chris Sweet Potato Casserole

Note: You can use CANNED sweet potato, to save this step.

Peel and cut each sweet potato in half. If it’s a really large/thick sweet potato, you might want to cut into thirds. The key is to keep the pieces relatively the same size.

Ruth's Chris Sweet Potato Casserole Recipe

Servings: 4

Prep Time:15 minutes

Cook Time:45 minutes

Recipe adapted from Ruth's Chris with permission. Instead of boiling sweet potatoes, you can microwave the potatoes, whole. Poke several holes in each sweet potato. Microwave, uncovered, on high for 5 minutes. Rotate and turn the potatoes, microwave again for 3-5 minutes (depending on thickness of potato.) Check for doneness.

Directions:

1. Cut the sweet potatoes half and add them to a pot of salted water. Bring the pot to a boil, and cook for 20 minutes, or until the sweet potatoes are cooked through. They should be easily pierced with a fork. Drain.

2. Preheat the oven to 350F. Mash the sweet potatoes with the Sweet Potato Mixture ingredients. Combine thoroughly and pour into a baking dish.

]]>http://steamykitchen.com/38468-ruths-chris-sweet-potato-casserole-recipe.html/feed29Healthy Garlicky Spinach Artichoke Dip with Baked Tofu Frieshttp://steamykitchen.com/30480-garlicky-spinach-artichoke-dip-with-tofu-fries.html
http://steamykitchen.com/30480-garlicky-spinach-artichoke-dip-with-tofu-fries.html#commentsThu, 19 Dec 2013 18:02:14 +0000http://www.steamykitchen.com/?p=30480 Here’s another way to incorporate more tofu in your life! 🙂 I developed a series of recipes for Mori-Nu tofu, made Tualatin, Oregon, USA. You’ll love this one! ~Jaden If you’re looking for a dip for your holiday party – here it is! I was so incredibly surprised testing this recipe – the Garlicky […]

Here’s another way to incorporate more tofu in your life! 🙂 I developed a series of recipes for Mori-Nu tofu, made Tualatin, Oregon, USA. You’ll love this one! ~Jaden

If you’re looking for a dip for your holiday party – here it is! I was so incredibly surprised testing this recipe – the Garlicky Spinach Artichoke Dip was made with a base of silken tofu and light mayonnaise, cutting the amount of fat and calories. In return for opting for a healthier dip, you’ll be rewarded with a light, creamy, full-flavored dip that’s got a nice zing with the addition of garlic and lemon juice!

For something a little different, we made baked tofu fries too. They take less than 20 minutes to make in the oven.

Watch the video for all the details!

Garlicky Spinach Artichoke Dip with Baked Tofu Fries Recipe Video

Garlicky Spinach Artichoke Dip with Baked Tofu Fries

Servings: 4

Prep Time:10 minutes

Cook Time:20 minutes

Nobody will believe you when you tell them the dip is made from tofu! In fact, I prefer this version over the full-fat original version. This tofu version is light, zippy and garlicky! The tofu fries are so fun to make and eat - they look just like french fries! Use them to dip too!

Directions:

FOR THE TOFU FRIES
Set your oven to broil, place rack near top (about 6" below heating element). Pat the tofu dry with a paper towel. Slice the block of tofu into 1/2-inch thick strips. Coat the baking sheet with the cooking oil spray. Add the tofu to the baking sheet. Coat the top of the tofu with more cooking oil spray. Broil tofu in the oven for 7-10 minutes, or until the bottoms are browned. Carefully flip and broil the other side for 7 minutes or until all sides are browned. Season while hot with salt and pepper if you'd like. I also enjoy a little smoked paprika or a Cajun spice on them too.

FOR THE GARLICKY SPINACH ARTICHOKE DIP
Drain the defrosted spinach and use your hands to squeeze as much water as possible out. Save the spinach water for another use if you want.
In a food processor, add the mayonnaise, cheese, tofu, garlic, lemon juice, and salt. Blend until well combined. Add the spinach and dill and pulse a few times. Add the artichoke hearts and pulse 3-4 times until the artichokes are just coarsely chopped. Serve as a dip with the tofu fries and other vegetables such as carrots, celery and radishes.

]]>http://steamykitchen.com/30480-garlicky-spinach-artichoke-dip-with-tofu-fries.html/feed14Gifts for the Cook: Kitchen Storage and Utensilshttp://steamykitchen.com/30023-gift-ideas-for-cook-review-kitchen-storage-and-utensils.html
http://steamykitchen.com/30023-gift-ideas-for-cook-review-kitchen-storage-and-utensils.html#commentsTue, 17 Dec 2013 15:57:01 +0000http://www.steamykitchen.com/?p=30023This edition of kitchen product reviews just proves that I need a bigger kitchen! Oxo sent a big box of goodies – my all time favorite kitchen item award now goes to the Oxo 9-Piece Nesting Bowl and Colander. Watch the video to see why! Gift Ideas for the Cook: Kitchen Storage and Utensils […]

]]>This edition of kitchen product reviews just proves that I need a bigger kitchen! Oxo sent a big box of goodies – my all time favorite kitchen item award now goes to the Oxo 9-Piece Nesting Bowl and Colander. Watch the video to see why!

Other Steamy Kitchen Product Reviews

]]>http://steamykitchen.com/30023-gift-ideas-for-cook-review-kitchen-storage-and-utensils.html/feed3Roasted Brussels Sprouts and Grapeshttp://steamykitchen.com/28972-roasted-brussels-sprouts-and-grapes-recipe-video.html
http://steamykitchen.com/28972-roasted-brussels-sprouts-and-grapes-recipe-video.html#commentsWed, 11 Dec 2013 14:19:28 +0000http://www.steamykitchen.com/?p=28972If you’re looking for a holiday side dish to complement the turkey, prime rib (or both!), mark this recipe down as a top contender! Not only is this a 5-ingredient dish, but the roasted brussels sprouts are treated to a special ingredient – sweet, red grapes. Let your oven do its magic – 20 minutes […]

If you’re looking for a holiday side dish to complement the turkey, prime rib (or both!), mark this recipe down as a top contender! Not only is this a 5-ingredient dish, but the roasted brussels sprouts are treated to a special ingredient – sweet, red grapes.

Let your oven do its magic – 20 minutes is all it takes – to make all traces of bitterness disappear from the brussels sprouts. Roasting also concentrates the grapes’ flavor – intensifying its natural sweetness.

Cook’s Bonus: The stray leaves that fall off in the roasting pan turn into impossibly thin, brittle, crispy bites. This is what I call the Cook’s Bonus – a little delicious somethn’ for the chef that never makes it out to the table. Shhh….don’t tell anyone.

I recently made these on the Daytime Show and instantly converted two of the TV crew members who were life-long brussels sprouts avoiders — into LOVAHS. Uh, I mean lovers of brussels sprouts, um, not each other. Nevermind.

Ingredients:

Directions:

Heat the oven to 400F. On a baking sheet, toss the brussels sprouts and grapes in just 2 tablespoons of the olive oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Pierce a brussels sprout to make sure they are cooked through. Remove baking sheet from oven.

In a small bowl, whisk the remaining olive oil, soy sauce and balsamic vinegar. Toss this sauce over the roasted brussels sprouts and grapes that are still on the baking sheet. Return to oven, place on top shelf. Turn oven to broil and cook for 3 minutes or until the sauce is bubbling and caramelizing. Watch them carefully so they don't burn! Remove from the oven and serve immediately.

]]>http://steamykitchen.com/28972-roasted-brussels-sprouts-and-grapes-recipe-video.html/feed8Holiday Gifts for the Cookhttp://steamykitchen.com/29324-holiday-gifts-cook-chef.html
http://steamykitchen.com/29324-holiday-gifts-cook-chef.html#commentsMon, 09 Dec 2013 19:47:22 +0000http://www.steamykitchen.com/?p=29324Here are my top picks for fun and unique holiday gifts for cooks or gourmands! Some are highlighted in video, the rest are below with just photos. ~Jaden Holiday Gifts for the Cook Fork Knife Chopsticks from Uncommon Goods $10.00 Terra Cotta Chicken Roaster from Ten Thousand Villages $49.00 Set of two Timber Roasters from Rustic […]

More Holiday Gifts for the Cook

F0rget baking stones! This baking STEEL from Sur La Table will never break (I’ve broken 3 baking stones to date) and is super easy to clean. In addition, you can chill the steel if you want to use it to serve cold appetizers. It’s 18X the heat conductivity of stones, so you get better crusts. Plus, it’s made in Hanover, Massachusetts of 100% recycled steel (Baking Steel from Sur La Table $79.95)

I love the rustic, hand made pots and pans – this one from Turk is one that will survive many generations of cooks in your family. Turk has been making pans in Germany since 1857 – you can see the beautiful craftmanship. It’s a great deal too, at $59. They also make fry pans too. Turk Heavy Steel Double Handle Pan from Kaufmann Mercantile $59.00

Do you hate plastic wrap as much as I do? This is a reusable food wrap made from organic cotton muslin that’s been coasted with natural beeswas, jojoba oil and tree resin. The wrap is malleable, so you can wrap food or even smooth it over a bowl and it will keep its shape. Beeswax is naturally antibacterial too, so it will keep your food fresher, longer. Hand wash and air dry. Use it over and over again! Beeswaxed Organic Cotton Food Wrap $17.95

I love this cutting board – it’s got a nice sloping side to catch all of the juices of whatever you’re carving. This is so much easier to use than a cutting board with a teeny juice catcher rim (I always, always spill the juices, especially carrying it to the sink!) This Black Walnut Trencher Board would make any cook happy. Pretty enough to use as a serving tray too. Black Walnut Trencher Board (Rectangular) $89.00

My new favorite garlic press! Do multiple cloves at one time, and even mince up other types of vegetables like chiles! NexTrend Garlic Twist $16.00

The best looking apron goest to Ice Milk Aprons. The Rollings of Cinnamon apron is hanging on the hook in my pantry. You’ll never find a more tailored or gorgeous kitchen-wear. Ice Milk Aprons $85 for full length apron.

]]>http://steamykitchen.com/29324-holiday-gifts-cook-chef.html/feed7Prime Rib Roast with Miso Jushttp://steamykitchen.com/24985-prime-rib-roast-recipe-miso-jus.html
http://steamykitchen.com/24985-prime-rib-roast-recipe-miso-jus.html#commentsWed, 19 Dec 2012 16:53:00 +0000http://steamykitchen.com/?p=24985Prime Rib seems so intimidating to cook, but in all honesty, it’s easier than roasting a turkey. There’s no brining, stuffing a cavity, flipping halfway or injecting with marinade. Cooking the most tender Prime Rib only uses one cooking rule – slow ‘n low. All you need is time. If you’re looking for a […]

Prime Rib seems so intimidating to cook, but in all honesty, it’s easier than roasting a turkey. There’s no brining, stuffing a cavity, flipping halfway or injecting with marinade. Cooking the most tender Prime Rib only uses one cooking rule – slow ‘n low. All you need is time.

This is by far the most simple way to cook a Prime Rib Roast – my trick is to start with a savory-sweet-umami-rich ingredient, Miso Paste. Rubbing the Prime Rib Roast with miso, salt and pepper will season the roast nicely. If you’re concerned that the Prime Rib Roast will taste like miso soup – let me give you a guarantee that it certainly won’t. When miso is combined with meat and heat, the flavor profile helps deepen the flavor of the meat itself, much better than just plain salt. It’s like the difference between sprinkling salt on your bread vs. spreading a rich butter.

In my recipe, you can either use low-sodium miso paste (my favorite is shiro miso, which is white miso) or Miso & Easy, a super easy to use miso product, from the makers of one of Japan’s #1 brand of miso, Marukome. I’ve developed quite a few recipes for them over the past year – come take a look.

Directions:

Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.

Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.

While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.

Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste (or 3 tablespoons Miso & Easy). Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.

Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.

One question that I’ve never asked myself was – how to make the very best mashed potato in the first place? The recipe seems simple: peel, boil, mash, salt, milk, butter, mix.

Well, a few weeks ago, we bought tickets to Cirque du Soleil in Orlando and before the show, we dined at Deep Blu restaurant at Wyndham Grand Orlando Resort, Bonnet Creek. I know what you’re saying – in all of Orlando, you chose a hotel restaurant???

Scott ordered a side of mashed potatoes for the table. When the waitress left, “You ordered mashed potatoes at a fancy seafood restaurant???” <– that was me and my big mouth

They were the very. best. mashed. potatoes. ever. I ate nearly the entire bowl of it myself, after apologizing profusely to my husband for giving him crap for the order.

I needed to know the recipe! What did the chef add into the mashed potatoes to make them so creamy, smooth, buttery, luxurious? Was it olive oil? sour cream? buttermilk? mangalitsa lard? duck fat? It was driving me crazy, so I asked the chef.

So what did I learn from Chef Cory York?

To make the very best mashed potatoes, you only need 2 ingredients. Potato and Butter.

How to make the very best mashed potatoes

I prefer the Yukon golds for mashed potatoes, I think they result in a smooth. creamy texture and are naturally buttery-tasting on their own.

Why steam? Steaming cooks the potatoes gently, delicately, disturbing the starch molecules as little as possible. Boiling is more violent, direct contact with the hot, boiling water, potatoes knocking against each other in the boil. The more that the starch is beat up like a thug, the more chance it has to get gummy, glue-y and mealy.

Use a potato ricer (here are 3 ricers that are highly rated). Don’t try to use any electronic gadgety gadgets to mash the potatoes – Just keep it simple. A good ol’ fashioned potato masher works too – but the ricer will give you the best smooth texture.

Mix in salted butter with a wooden spoon. Again, no electronics here – mixing too fast (like in a mixer) will make the potatoes gummy and glue-y.

Very Best Mashed Potatoes Recipe

Servings: 4

Prep Time:5 minutes

Cook Time:25 minutes

I love yukon potatoes the best for mashed potatoes, but feel free to use russet potatoes. One of the biggest mistakes in making mashed potatoes is not seasoning with enough salt. Think of a good french fry. You can taste the salt, right? Great french fries don't need ketchup. Same with mashed potatoes. They should be seasoned enough that you happily eat it plain with no gravy! One more note: Want more butter in the mashed potatoes? GO FOR IT!

Ingredients:

Directions:

1. Peel the potatoes and cut each potato into 4 pieces. Place the potatoes in a steamer rack (or see notes above) and prop up in a large pot. Pour in 2" of water into a large pot, and bring to a simmer. Turn heat to medium-high and steam the potatoes for 20 minutes or until they pierce very easily with a paring knife. You might have to refill the steaming water in your pot (just keep an eye on the water level).

2. Let potatoes cool and process through a potato ricer.

3. Stir in the butter and season with salt. Taste and adjust with additional salt and/or butter if needed. If the mashed potatoes isn't quite creamy enough, add more butter. Sprinkle fresh minced chives on top.

]]>http://steamykitchen.com/21976-very-best-mashed-potatoes-recipe.html/feed111Rolo Pretzel Turtles Recipehttp://steamykitchen.com/2005-rolo-pretzel-turtles-recipe.html
http://steamykitchen.com/2005-rolo-pretzel-turtles-recipe.html#commentsFri, 18 Nov 2011 03:36:52 +0000http://steamykitchen.com/blog/?p=2005 Update 11/17/11 An oldie but goodie! Perfect for the holidays. Kids love to make these. Update 12/8/09: I’m so thrilled to announce that I’m a featured blogger on Oprah ~ come see our Holiday Features! I think this will be the first year in the history of Steamy Kitchen that I’m not hosting […]

Update 11/17/11 An oldie but goodie! Perfect for the holidays. Kids love to make these.

Update 12/8/09: I’m so thrilled to announce that I’m a featured blogger on Oprah ~ come see our Holiday Features!

I think this will be the first year in the history of Steamy Kitchen that I’m not hosting Christmukkah as planned. And honey, you have no idea how ecstatic I am! I just got word that my friend, Lisa, has offered her brand spankin’ new home for the event.

It used to be that my house was the default home for all holidays and dinners. You know how on “Desperate Housewives” Bree is the queen of all things elegant, gracious and homemade? I’m Bree, but without the elegance or the shiny, perfect hair. But because I’m not going to be spending the day in the kitchen covered in spills, splashes and sweat preparing a 10-course dinner, this year I get to be Gabrielle. Well, Gabby from last season, when she was all about glam and glitter.

And I’ve already got the perfect outfit in the closet. I’ve worn it only once before, about seven years ago. It’s an off-the-shoulder sexilicious dress, 4-inch candy-red stilettos and sparkly, drippy jewelry. Call me “haute mama.”

Just a slight problem, though.

I’ve got less than a week to lose 15 pounds and inflate my boobs to B.C. (Before Children) proportions.

Being a guest instead of the host of Christmukkah is such a rare treat that I’m determined to be Gabby. I can stuff, squeeze and shimmy into this ensemble with the help of a can of Pam spray. There will be no bending, squatting, eating or talking above a strained squeak. No running, dancing or helping in the kitchen. Basically, I’m going to just balance precariously in my lovely heels at the front door, pretend to sip a glass of bubbly champagne and greet guests as they shower me with compliments on how drop-dead gorgeous I look.

In case I momentarily forget that I’m not supposed to breathe beyond dainty puffs, and the straining zipper fails, I’m packing two rolls of duct tape in my purse as backup. (more…)